3/4 c. butter (1 1/2 sticks)
1 c. sugar
½ c. canned pumpkin
½ t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
3 c. flour
1 t. baking powder
1/2 t. salt
Preheat oven to 375º. Cream butter and sugar with mixer until light and fluffy. Add pumpkin, vanilla and spices. Mix in dry ingredients until a stiff dough forms. Chill for at least one hour. Roll out and cut with your favorite shapes. Bake for 7 – 8 minutes. Makes 2 dozen large cookies. We decorated with a simple frosting: 2 cups powdered sugar, enough milk just to get it wet (1-3 teaspoons) and red, blue and green food coloring. Tip - put the colored frosting in a ziplock type bag and snip off one of the corners to pipe out frosting easily.
The Washington School Inn
Park City, Utah
1889 schoolhouse located one block from Main Street and 1 1/2 blocks from the town ski lift, in the heart of Park City.
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